h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Ingredients
1 cup redcurrant juice
1 cup water
½ cup sugar
¼ cup semolina

Method
1. Put the juice and water in a saucepan and add the sugar. The mixture should taste strongly of both juice and sugar as whipping will dilute the flavour.
2. Bring the liquid to the boil.
3. Sprinkle in the semolina while stirring continuously.
4. The semolina cooks quickly, in a few minutes.
5. Once ready, cool the mixture for 5-10 minutes in a sink filled with cold water.
6. Whip with a hand mixer until light and fluffy.
7. Pour straight into dessert bowls. Serve with cold milk poured over.

I didn't have any redcurrant juice so I blended some organic strawberries I saw on sale last week, and used those. It probably needs more water if you do that because it came out a bit thicker than when the nice Estonian lady made it on Hairy Bikers Mums Know Best. And I think the semolina I bought was a bit too finely ground because it went a bit lumpy. It's called semolina flour rather than semolina.

But bloody hell, it's delicious And quite filling

I think I'll try it with raspberries next time, and then maybe blackberries

I bought two punnets of organic raspberries yesterday, boiled them so that the juices ran out and used that to make the recipe.

Oooooh

Sounds really good!

I've had this with cranberry juice and also with pomegranate. The lovely lady who made it for us is Latvian, not Estonian, but we don't hold it against her...

I've just found this old conversation while looking for something else, and suddenly remembered how delicious it was. But what to make it with? Perhaps those cherries left over from making the cherry brandy last Christmas?

I'm sure it is totes delish but... junior school in the 70s put me right off semolina

I never lost my fondness for the milk puddings despite school dinners. Actually, our school dinners, and particularly the puds, were bloody good. Never much fancied tapioca though.

Plain old rhubarb and oats with sugar to taste today. Spring is here.

I often fancy a rhubarb crumble, until I see the price of it. Bloody expensive in Texas.